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1
Cut 3 of the strawberries into small dice and place in a small bowl; set aside.
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2
Cut the remaining strawberries into 1/4-inch-thick slices and place in a medium bowl; set aside.
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3
Cut half of a rhubarb stalk into small dice and place in the bowl with the diced strawberries; cover and refrigerate until ready to use.
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4
Cut the remaining rhubarb stalks into large dice and place in a large pot.
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5
Using a vegetable peeler, remove the zest from the orange.
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6
Halve the orange and cut each half into 1/2-inch-thick slices.
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7
Place the zest and the orange slices in the pot with the rhubarb.
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8
Add the soda, beer, vanilla pod and seeds, sugar, honey, ginger, and lavender to the pot.
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9
Place over medium heat and bring to a boil, stirring occasionally until the sugar dissolves.
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10
Reduce the heat to medium low and simmer until the rhubarb is knife tender.
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11
Add the reserved sliced strawberries and continue to simmer until softened.
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12
Taste and add more sugar or honey as needed.
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13
Set a large fine-mesh strainer over a large heatproof bowl and line the strainer with a double layer of ultrafine woven cheesecloth.
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14
Working in batches if needed, ladle the mixture into the strainer, press gently on the solids, and discard the solids (also discard the cheesecloth when youre done).
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15
Refrigerate the consomme until cold.
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16
When ready to serve, heat the oven to 350 degrees F and arrange a rack in the middle.
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17
Meanwhile, place 1/2 cup of the consomme in a small saucepan and bring to a simmer.
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18
Add the reserved small-dice strawberries and rhubarb and cook until just softened.
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19
Remove from heat and set aside.
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20
Slice the cheese into 4 rounds.
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21
Press one cut side of the cheese into the chopped gingersnaps and then place it, gingersnap-side down, on a baking sheet or in an oven-safe frying pan.
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22
Repeat with the remaining cheese rounds.
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23
Set aside any remaining gingersnaps for garnish.
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24
Bake the cheese until just warmed through, about 2 to 3 minutes.
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25
For each serving, place 1 piece of cheese in the center of a wide, shallow soup bowl.
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26
Garnish with a quarter of the diced cooked fruit.
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27
Pour the consomme around the cheese and sprinkle with the remaining gingersnaps.
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28
Serve immediately.
